Ingredients:
- 500 ml whipping cream, at room temperature
- 4 egg yolks
- Zest from 1 orange
- 8 Tbsp (1/2 cup) sugar
- 1 cup orange juice + 8 Tbsp (~ 250ml / the juice from 3 oranges)
- 4 Tbsp (3/4 cup) powder sugar, if you’re using unsweetened whipping cream
- 25 g unflavoured gelatin
Directions:
Whip the cream until soft peaks form and set aside.
Combine the egg yolks, sugar and orange zest in a metal bowl.
Add the orange juice.
Beat the mixture over a pot of boiling water until thick and creamy. Remove from heat.
Place the gelatin in a small bowl and add the remaining 8 tablespoons of orange juice. Place the bowl over a pot of simmering water until the gelatin is dissolved.
Combine the gelatin with the orange mixture.
Cool the mixture and then combine it with the whipping cream. It’s important to have the whipping cream at least at room temperature (not cold from the fridge) or you risk getting lumps in the mix.
Cakes with orange filling…
